Chicken and carrot skillet
For 4 people:
- 350 g thin finger carrots
- 1 bunch of spring onions
- 300 g fresh spinach leaves
- 500 g chicken breast fillet
- 200 g Basmati Travel
- Jodsalz
- 1 tbsp olive oil
- pepper from the grinder
- 100 g fresh cream
Preparation:
1. Wash the carrots and onions, cut the onions into pieces. Pick and chop the spinach. Rinse the chicken, pat dry and cut into strips. Cook rice in salted water for 12 minutes.
2. Heat oil in a pan. Fry the meat in it until crispy. Spice up. Add spring onions and carrots. Sauté in it for about 8 minutes. Add the crème fraîche and stir. Add the spinach and cook for about 5 minutes. Serve meat with rice.
Per person: approx. 480 kcal E 36 g, F 12 g, KH 47 g Cholesterol: approx. 98 mg Preparation: approx. 40 minutes
